BlogDinnerItalian Inspired Baked Mushroom

Italian Inspired Baked Mushroom

Italian Inspired Baked Mushroom

Serves 2


4 large flat mushrooms

8 asparagus spears, ideally thick asparagus.

4 slices of Parma ham

½ mozzarella ball, sliced into 4.

6 cherry tomatoes

For the pesto:

50g pinenuts

10g basil

1 galic clove

4tbsp olive oil

20g parmesan cheese


First make the pesto by simply adding all the pesto ingredients into a small food processor and whizzing until you have a smooth paste. If you like it a little more course, that’s great.

Now pre-heat your oven to 190*c.

Cook your asparagus in boiling water for 2 minutes, drain and refresh under cold water.

Wrap half a slice of Parma ham around each piece of asparagus.

Place the mushrooms onto a roasting tray, spread 1 teaspoon of the pesto all over the mushrooms. Add a slice of the mozzarella and 3 halves of cherry tomato, season with a little milled pepper. Place the asparagus next to the mushrooms and place the tray into the oven and cook for 10-15 minutes. Serve with a little extra pesto on the side, some fresh rocket and if you fancy a little scattering of the pinenuts and parmesan cheese.